Chefs' Recipes

Kingfish and scallop ceviche with tomato oil

Australian Gourmet Traveller recipe for kingfish and scallop ceviche with tomato oil from Bistro One Eleven in Brisbane.

  • 1 hr preparation
  • 1 hr cooking plus cooling, developing
  • Serves 6
  • Print
Kingfish and scallop ceviche with tomato oil
"Help! I want to make Brisbane's Bistro One Eleven's delicious kingfish and scallop ceviche for friends."
Stella Ledis, Brisbane, Qld
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 250 gm piece kingfish, skin removed, diced
  • 180 gm scallops, roe off, diced
  • Juice of 1 lemon and 1 lime
  • 12 heirloom cherry tomatoes, halved
  • 1 fennel bulb, thinly sliced
  • 40 gm fresh coconut, shaved with a peeler or mandolin
  • ½ Spanish onion, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • ¼ cup each (loosely packed) mint and coriander
  • 2 tbsp chives, cut into 2cm lengths
Tomato oil
  • 150 ml extra-virgin olive oil
  • 3 golden shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 celery stalk, coarsely chopped
  • ½ fennel bulb, coarsely chopped
  • ½ long red chilli, split in half, seeds removed
  • 1 tbsp tomato paste
  • 1 each thyme and rosemary sprigs
  • 1 fresh bay leaf
  • ¼ tsp each white peppercorns and coriander seeds
  • 150 ml grapeseed oil
  • 1 basil sprig
Coconut dressing
  • ½ green chilli, seeds removed, thinly sliced
  • 5 gm ginger, finely grated
  • 1 tbsp caster sugar
  • Juice of 1 lime
  • 125 ml coconut milk (½ cup)


  • 1
    For tomato oil, heat 50ml oil in a saucepan over medium heat, add shallots, garlic, celery, fennel and chilli, and stir occasionally until tender (7-8 minutes). Add tomato paste, herbs and spices, and stir to combine until mixture begins to darken (2-3 minutes). Add remaining extra-virgin olive oil and grapeseed oil, reduce heat to very low and cook to allow flavours to infuse (1 hour). Strain (discard solids) and set aside to cool. Add basil and refrigerate overnight to allow flavours to develop. Strain before serving.
  • 2
    For coconut dressing, process ingredients in a food processor until smooth. Season to taste.
  • 3
    Combine kingfish, scallops and citrus juices in a bowl, and set aside to marinate (2-3 minutes).
  • 4
    Combine tomatoes, fennel, coconut, onion, cucumber and herbs, drizzle with coconut dressing and toss to combine.
  • 5
    Drain excess liquid from seafood, add seafood to salad, toss to combine and season to taste. Serve drizzled with tomato oil.


Note Start this recipe a day ahead to allow the flavours in the tomato oil to develop.